Kitchen Manager

ASM Global•Albuquerque, NM

25d

About The Position

Legends Global, the leader in privately managed public assembly facilities, has immediate full-time/on-call openings for a Kitchen Manager. This position supervises and coordinates activities of kitchen during catered events to ensure that food is served promptly. Regular attendance in conformance with the policies established by Legends Global is essential to the successful performance of this position.

Requirements

Ability to get along well with others
Basic working knowledge of food and beverage
Positive attitude and neat appearance.
Positive customer service oriented attitude at all times
Attention to detail
Must be able to work standing for the duration of shift
Must speak and understand English.
Daily lifting up to 40 lbs. Up to 15 minutes at a time.
Tolerant to work under adverse outdoor conditions including extreme heat or cold and exposure to heavy dust, dirt and cleaning agent odors.
Mathematical Skills: Must have the ability to calculate food quantities needed, basic math and firm grasp of all common units of measure.
Menu Knowledge: Must be able to read and comprehend all standard and custom menus.
Must have the ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Must obtain SERV safe allergen, alcohol within 90 days of the position.
High school diploma or general education degree (GED) and five years related experience and/or training; or equivalent combination of education and experience.
Language Skills: Must have the ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
Must have the ability to write reports, business correspondence, and procedure manuals.
Must also have the ability to effectively present information and respond to questions from groups or managers, clients, customers, and the general public

Responsibilities

Assist the Sous Chef in supervising all kitchen employees in culinary activities while developing knowledge of staff.
Assists the Executive Chef in all areas of menus and food related operations.
Oversees and coordinates all kitchen activity.
Responsible for maintaining consistent high quality of all kitchen production.
Organizes department to maximize efficiency.
Accepts complete responsibility for the kitchen in the absence of the Executive Chef.
Monitors and controls food and labor costs.
Assists in developing menus for concession and special functions.
Maintains all kitchen equipment and conducts proper training of equipment.
Assists in scheduling of kitchen staff and payroll administration.
Monitors sanitation requirements, rules and regulations and monitors punctuality and attendance of staff.
Develop and provides oversight to regular cleaning routines.
Liaison between banquet, catering and concession departments.
Oversees banquet and concession functions.
Coordinates staff with banquets for plating and carving.
Prepares or coordinates specialty items (ice carving, butter sculptures, chocolate work, etc.).
Assists with quarterly FFE inventory and monthly food inventory.
Assists with ordering of goods and produce.
Responsible for completion of applicable paperwork.
Checks storage of food to minimize loss due to spoilage.
Assists in all areas needing assistance.
Performs other duties as assigned by the Executive Chef and Sous Chef.